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🍜 | Osaka, Imamiya store's handmade mochiri udon!There is a rich menu such as serious curry udon and limited edition ...


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Handmade mochiri udon at the Imamiya store in Osaka!There is a rich menu such as serious curry udon and limited edition ...

 
If you write the contents roughly
Serious curry udon seems to be popular on Youtube etc., but there are also 1 cups limited to one day, and many of the curry series are sold out, so you can not eat it unless you come to the store early. It is a popular menu.
 

Kamaage-udon Ikki is a popular udon restaurant that is visited by udon lovers every day in Nishinari-ku, Osaka.The menu is the famous kettle fried ... → Continue reading

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      Curry udon

      Curry udonIt is,UdonTocurryCooking with juice[1][2].Meiji EraBorn in[3][4]Japanese and Western EclecticIs one of the dishes[5][6], Udon noodlesSobaIt is said to be the beginning of using Western-style seeds[7][8]..Curry juicesoup stockAdd curry powder to[9]curryRouxSoup stock[10],potato starchでThoromiIs used[9][11]..There are no specific ingredients[12][13],beef,豚 肉,chickenSuch asmeatAndcarrot,onion,potatoSuch asVegetablesIs used[14].

      Using soba instead of udon,Curry soba[3][5][15]OrCurry nanbanI call it[6], Curry udon / curry soba and curry nanban are said to be different from each other.[7][15]..In this section, we will explain the curry soba and curry nanban, including the differences.

      Name

      "Nanban"Nanban(Portuguese,Spanish[16]) Liked[12][17]Or was the place of originNambaIt is said that it turned from[18],Japanese leekPoint to[6][17]..For this reason, curry udon and curry soba with green onions are called curry nanban.[8][15]..In other words, even for curry nanbanUdonとSobaThere is[8][18]..The green onions used for curry nanbanonionBut there are some that are good[6][12]There is also a view that onions are used for curry udon and green onions are used for curry nanban.[7][19].

      However, these are often confused[12]In fact, udon is often called curry udon, and soba is often called curry nanban.[6]..Hereinafter, in this section, unless otherwise specified, curry udon including curry soba and curry nanban is referred to.

      Features

      Soy sauceとBonitoJapanese stylesoup stock OfNoodle soupCurry soup for curry udon with curry powder[20],curryThe soup looks into the taste of[21][22]Has a unique flavor[7], Spicy and appetizing[12]..Traditional cooking researcherOkumura AkioThe combination of dried bonito and curry isMaldive fishTo useSri Lanka OfpotatoPoints out that it is similar to the onion curry[23].

      JapanIn traditional udon noodles and soba noodles[5]United KingdomIntroduced fromCurry powderCombined[20]Japanese and Western EclecticIs one of the dishes[3][5], Reputed as a dish that transcends the boundaries between the West and Japan by the wisdom of the Japanese[20]..It is said that it started with Western-style seeds for udon and soba.[7][8]When the curry udon was first invented[3][4], ConservativeSoba restaurantWas not easily accepted[23][24]..Even after that, the opinion that it is an evil way is deep-rooted[23][25]It is also said that you can know the style of the store by checking whether there is curry udon in the item description.[26]..Even so, curry udon has gradually spread and has become one of the standard soba restaurants.[12]..There are also many curry udon specialty stores.[12].

      Although hot curry udon is especially suitable for eating in the cold winter[27][28], There is also a store that offers chilled curry udon in the summer[29].

      Fried rice cakeIt ’s delicious even if you put it in.[18], To the remaining curry soupCooked riceIt is also known how to put in and tighten[28][30][31].

      History

      back ground

      Udon isNara periodTo唐Is said to have been introduced to Japan from[22].. at first,AnWithWheat flour OfdumplingBoiledConfectioneryAnd because it was hot, it was called "Onsen".[22]..Later, the food was biased and it was written as "Udon", and the reading was shortened to "Udon".[22]..The history of soba in Japan is older than udon,722(YoroIt happened in the summer of 6 years)droughtThe record that it promoted the cultivation of buckwheat as a countermeasure forJapanese sequelLooks like[22].RiceIt was eaten as buckwheat rice instead ofmillingWhen the technology spreads, dumplings andBuckwheat noodlesIt came to be processed intoEdo PeriodWhen you enterBuckwheatWas born[22]..Udon and soba were treated together at the same shop[22],OsakaThen udon was preferred[32],EdokkoHe likes soba, and the soba shop was crowded with many customers.[33].

      Curry was brought to Japan at the end of the Edo period.IsolationAfter being solved[34]..Curry brought in through England[34][35], Eat with rice that is familiar to Japanese peopleWestern cuisineAccepted as[36],Japanese armyBut to improve the physiqueCarnivoreEncourage and with meatVegetablesAnd rice can be taken at once and incorporated as a cheap and satisfying menu[37], Soldiers who finished military service spread all over the country by telling their hometown families[38]..Curry that became popular in Japan in this way[39],gradually,carrotAs a curry unique to Japan that stews ingredients such as potatoes, onions, etc.[40],IndiaEvolved into a curry that is different from the one in England and the one in England[41]..Curry isMeiji EraHappened in the second halfWestern foodIn the boom[33],croquette,cutletIt was touted as one of the three Western foods[42].

      On the other hand, at udon restaurants and soba restaurants where customers were robbed by Western restaurants due to the Western food boom.[32][33], Shopkeepers who thought that they had to start something new to break through the situation were appearing.[33].

      Birth

      In response to the popularity of curry, various dishes using curry were devised.[40]..The earliest of these was curry udon.[43], There are multiple theories about its origin[19][24][44].

      The theory that originated from "Sancho-an"

      In one theoryTokyo-WasedaThere was "SanchoanIs the originator[43][45][46][47].. "Sancho-an" is called "Mikawaya"[48]A long-established soba restaurant founded in the Edo periodAnahachimanguI had a store across from[32]..The surrounding area was in the Edo periodKishu Tokugawa family OfLower houseThere,Meiji RestorationAfter thatOhte Shigenobu Tokyo College(CurrentWaseda University)Student districtBecame[32].. It is said that students and professors visited "Mikawaya" and it was crowded.[49]..However, when a curry shop opened in the neighborhood, the popularity of students shifted to that.[4][49]..The owner, Asajiro Kato, thought that he had to do something new to keep the store alive.[33]..First, I decided to change the shop name[33], When I tried to change from "Mikawaya" to "Sancho-an", I received advice from a regular Okuma that "Recent soba shops are popular with hermitage" and changed to "Sancho-an". rice field[48].

      At the same time, looking at the curry rice that was popular at that time, I thought, "If there is curry on the rice, it should be okay to have curry on the udon," and started developing curry udon.[49][50]..Curry with dried bonito and soy sauce soup stockRouxMelt[33][50]potato starchでThoromiI devised a cooking method of putting on[23][49],Yotsuya"Tanakaya" (later "Original Curry Minamiban no Moto Honpo" and now "Sugimoto Shoten"[51]) With[7]Worked on the development of curry powder that goes well with soba soup[33].

      The new menu will take two years to complete[49], Named "Curry Nanban" because it used long onions[33],1904(MeijiIt is said that sales started in 37)[33][45][49][Annotation 1]..You can choose noodles from udon and soba[33]..In addition, at "Tanakaya", the curry powder for soba shops is called "Earth India Light Railway Curry Powder".1910(Meiji 43)Trademark registration official[6][7].

      The theory that originated from "Tokyo Soba" ("Asamatsuan")

      On the other hand,Osaka-TanimachiThe soba shop "Tokyo Soba" (currently in Tokyo)Meguro"Asamatsuan"[24]) There is also a theory that it was devised by Yunosuke Tsunoda.[19][24]..Tsunoda, a craftsman of Edo soba, tried to spread Edomae soba in Osaka.1908Opened "Tokyo Soba" in (Meiji 41)[52]..However, it didn't go so well and the deficit was just getting bigger.[52].

      Tsunoda, who had spared time at a shop where old birds sing, began to think every day that "human taste must be changing with the times. We have to make something new to match it." rice field[52]..Then, I came up with the idea of ​​incorporating Western food, which was rapidly becoming popular at that time.[52][53]..I tried it randomly, but I couldn't find a good one.[52][53]However, only curry was compatible with soba, so I decided to develop soba using this.[53][54].

      Tsunoda is working on the development of curry powder that goes well with soba[24][54],Curry bowlWith[17][54]As "Curry Nanban"1909Released in (Meiji 42)[17][19][54][Annotation 2].."Curry Nanban" at that time wasMackerelWas a style of eating curry powder in soba soup.[20].. "Curry Nanban" was a hit, and "Tokyo Soba" quickly eliminated the deficit and turned into the black.[53][54]..Following the great success in Osaka, Kakuda1910Returned to Tokyo (Meiji 43)[55], Started selling "Curry Nanban" in Tokyo[53][55].

      Other theories

      In addition to this, it was developed in collaboration with "Sancho-an".[33]There is also one that originated from Chiyo Sugimoto of "Tanakaya" who released "Earth Mark Simple Curry Powder".[6][7].

      Although,Meiji EraThere are many unclear points about the details.[6].. In addition to the theory that "Sancho-an" and "Tokyo soba" are recommended, the origin of curry udon is "Sancho-an" and the originator of curry nanban is "Tokyo soba".[10], It is sometimes said that "Asamatsu-an" was the first to be put on the product list and officially sold and popularized.[56].. In addition,Food culture:Researcher'sKeiko KosugeWhen I visited "Sancho-an" for coverage, "Oyakodon[Annotation 3]I am skeptical of the "Sancho-an" theory, saying that "I am the originator" but did not mention the curry nanban.[46].

      Spread

      According to the "Sancho-an" theory, when "Sancho-an" releases "Curry Nanban", it will be a novel menu.[12]It is said that it quickly became popular with students.[49]..In addition, not only for students, but also nearbybarracksThe soldiers of the Royal Guard Regiment, who had a sword, also liked it, and it was often called "Curry Nanban".DeliveryRequest entered[33].. There is a record that "His Highness" often ordered "Curry Nanban", which isKannomiyaThat is[33]..Kato continues after thatJapaneseWorked for the fusion of Western food[33],1921(Taisho10)[57], Egg binding with reference to OyakodonPork cutlet on riceIs producing[48][54].

      On the other hand, in the "Asamatsuan" theory, Kakuda1910(43th year of Meiji)[55]He returned to Tokyo and started selling "Curry Nanban", which was a great success in Osaka, in order to spread it to Tokyo, but it is said that he was not dealt with at all at the beginning.[55][58]..Beginning with a long-established store[23][55]Soba restaurants in the same industry are conservative and refuse to admit "curry nanban"[24][55], Edokko does not accept new food as soon as Naniwakko[58], "Curry Nanban"GetemonoWas classified as[8].KansaiとKantoKakuda was overwhelmed by the difference, but even so, by continuing to promote it steadily, recognition gradually spread.[55],1914From (Taisho 3)1915Around (Taisho 4)[24][55]Beginning to become popular, especially among students[19], It is said that it has begun to be handled at other stores[55]..In addition, it is said that it was not until the early Taisho era that sales of "Earth Brand Light Curry Powder", which was registered as a trademark by "Tanakaya" in 1910 (Meiji 43), began to take off.[7].

      From TaishoShowaBy the time you move to[55], Curry udon has become established as one of the standard menus of soba restaurants[25][59]..In the early Showa period, curry wasCurry and riceIt is said that it was more common to eat it as curry udon.[45]..Tsunoda1968In (43), he contributed the origin of "Curry Nanban" to "National Noodle Industry Newspaper", and after looking back on the hardships in Tokyo, "Now," Curry Nanban "is one of the indispensable species. When I see what's being added, I really feel the joy of being unlucky. "[59].. "Sancho-an" has already closed, but "Asamatsu-an" is2022(Reiwa4 years) Still in business[12], Same as at that timeRecipesOffers "Curry Nanban"[12][56].. For "Curry Nanban" of "Asamatsuan", you can choose udon or soba, and the ingredients are mainly豚 肉とLeekIs[17].

      2010(Heisei22), Curry Udon 100 Years Innovation Project8/2Was established on "Curry Udon Day".The date is "Curry Anniversary" (Yokohama Curry MuseumWas enacted,6/2) And "Udon Day" (KagawaEstablished by the Noodle Making Business Cooperative Association,7/2), And the aim is to raise the consumption of curry udon by setting an anniversary in the summer when the consumption of curry increases while the consumption of udon decreases.[60]..In addition, the project adopts the "Asamatsuan" theory about its origin, and "Curry Udon 100 Years" is calculated from 1910 (Meiji 43), and Kakuda is born separately from "Curry Udon Day". Is the day12/1Is enacted on "Curry Nanban Day"[61].

      Unfolded

      Instant noodles

      1962(37)[62],Instant noodlesToSoupWith the advent of the type that comes with a separate sauce, various seasonings became possible, so the development of curry-flavored instant noodles was also attempted.[4]..In this flow1965(Showa 40),Toyo SuisanReleases "Maru-chan's Curry Udon"[4]..Of pork and vegetablesUmamiIn addition, the mild spicy soup, which is fragrant and can be eaten by children, is popular and has become a long-selling product.[4].1981(Showa 56)Nissin FoodからCup Noodle"Donbu "Curry udon" is on sale[31].

      Diversification

      the 1980sAfter that, at some udon shops, etc.It's Japanese styleCurry, not the subjectspicesCurry udon that makes the most of the feeling will appear[31].1983On the contrary, in (58), "Konaya", which sells creamy curry udon, opened.[29][31].. "Konaya" is made by dividing homemade roux with sweet soup and finishing it twice as much as soup.milkIt became popular for its light-tasting curry juice with[29].

      2003In (15)[12][31][63],Sanuki Udon Noodles OfGuidebook"Horrible Sanuki Udon] As an opportunity[47]Sanuki udon of the previous yearboomCurry udon became a boom in the aftermath of[31]..Various events and campaigns have been held as it is the 100th anniversary of the birth of curry udon (based on the "Sancho-an" theory).[63], Curry udon was featured in a food magazine[31].. It was also at this time that the creamy and mild spicy curry udon noodles such as "Konaya" attracted attention and became popular among women.[31]..With this boom, curry udon, which had tended to be hidden behind curry nanban at soba restaurants, attracted attention alone.[31][47], Curry udonChain store,[31]All storesAre born one after another[31][47], An original curry udon was devised[63].

      The diversified curry udon classification includes the gourmet magazine "dancyu", which is classified as "soba shop", "spicy", and "creamy" based on taste.[31], According to the origin of the store, it is classified into the "traditional" of traditional soba restaurants, the "evolution of udon restaurants" by udon specialty stores, and the "innovative" with different roots.weekly magazine"Weekly HyundaiThere is an example of[56]..The curry udon that was born from a udon specialty store is from the famous Sanuki udon restaurant "Udon Ichifuku" in Kagawa.GoodwillReceived TokyoKanda"Kagawa Ippuku"[10], Also a sister store of Kagawa's popular store "Goemon"Yokohama-中"I'm sorry",Gunma-Ikaho OfMizusawa udonFamous store "Osawaya"Yukian" issued by "" is known.[28]..An example of how popular curry udon is offered while having a completely different origin is Tokyo.Tsukiji OfSeafoodThe store "Tsukiji Torakan" is a typical example.[56]..Of course, long-established traditional curry udon noodles such as "Asamatsuan" are still alive.[56].

      Local curry udon

      Curry House CoCo IchibanyaBirth,McDonald'sIt is said that there are more curry chain storesAichiNagoya cityIsNagoya curry udonThere is a unique curry udon called[64]..Characterized by strong noodles and spiciness, the curry soup has a rich taste like curry rice roux.[64]..Roots1976(Showa 51) Founded "Wakashachiya" (currently "Main Store Shachinoya"[56])[31],1987(62) Opened chain store "WakashachiyaIs famous,1999In addition to opening stores in the Kanto region since (11), cup noodles are also on sale and are becoming popular.[64].

      2005(17),HokkaidoKamikawa-gunBiei Townso,Town revitalizationForLocal gourmetAsBiei Curry UdonWas created[65]..Travel magazine "Hokkaido Jalan"ofEditor-in-chiefMet[65]Hiro Nakata began to act as a flag waving "New local gourmetIs the first issue of[65][66],SpicesExcept for all the ingredients produced in the towntsukemenThe type of curry udon was sold as Biei curry udon and was successful.[65]..After that, in Biei Towndairy-LivestockFor promotion, rules such as adding Biei milk and using Biei pork shabu-shabu meat have been added.[67]..Biei curry udon is2010Won the semi-grand prix at the "New Local Gourmet Grand Prix" held in (22)[67].

      AichiToyohashiBut as a local gourmetToyohashi Curry UdonIs devised[64].town planningFor localTourism AssociationLed by2009It was planned from (21) and started selling in 2010 (22).[64].. "From the bottom of the bowl, rice,Tororo, Put in the order of curry udon ", and you can enjoy the change in taste.[64].

      Overseas expansion

      2019In (the first year of Reiwa),Ministry of AgricultureUnder consignment of research and analysis business fromMizuho BankInvitedSaudi ArabiaGovernment officialsInfluencer5 peopleMarugame noodleWhen I visited, I showed a high interest in curry udon[68]..Throughout the entire schedule of Tokyo and HokkaidoTaiyaki,CheesecakeAlong with, it is said that it was one of their favorite foods, and it is analyzed that curry udon is likely to be accepted by Saudi Arabian consumers.[68].

      In fact, "Konaya" isTaiwan,ThailandOutside Japan in response to strong requests fromFranchiseHas begun, especially South KoreaSuccessful in2016As of (28), we have more than 5 stores in Korea.[69]. Also,2015(27)Japan External Trade OrganizationBangkokAccording to an interview survey with the office, curry udon was the second most popular menu after Tonkatsu curry and Hirekatsu curry at the Japanese-style curry restaurant "Aoringo Japanese Curry Restaurant", which has a store in the center of Bangkok, Thailand.[70].

      recipe

      noodles

      Noodles do not necessarily have to be of high quality, and traditional cooking researcher Ayao Okumura says that if you are a curry nanban, you can still eat cheap soba noodles with a lot of flour binders.[23].manga artistでEssayist OfTokaibayashi SadaoHowever, rather, he said, "A chewy high-class udon will repel the curry soup."supermarketBoiled noodles sold at such places are said to be "more delicious because they are often entwined with curry soup."[71].

      Curry soup

      The ingredients used for curry soup vary from store to store[6]..As for the green onion, in the curry Nanban, as the name of "Nanban", the long green onion is used.[6], It is legal to use onions for curry udon[7], There are also shops that use onions even in curry nanban[6], Even if it is a long onion, some shops use green onions and some shops use white onions.[7].meatAlso,chicken[6]Or although it is legal to use chicken or pork[7],beefIs also used[13][14]..There are also regional differences[13], Meat is beef in Kansai[23], A long-established store in TokyoYamanoteChicken at the soba restaurantDowntownIt is said that pork is often used[13]..Carrots and potatoes may be added,[14],Rakugo performerでtalent OfHayashiya Shozo"Do not put anything other than green onions and meat,AnkakeThe wind is the correct way of curry nanban at a soba shop. "[13].

      Curry powder is used for curry udon, which is different from the one for curry rice.[19]..There are also shops that make their own original curry with spices.[12][13][29], Curry powder for curry udon is also sold for commercial use[8].

      The general way to make curry soup is to add meat and green onions to the soup, add curry powder and wheat flour to boil, and finally add water-soluble potato starch to thicken it.[6][72]..In some cases, meat and vegetables are first fried with curry powder, then soup is added and boiled.[2].. FinallysaltAdd a little to tighten the taste[72]..It's common to sprinkle curry soup on boiled noodles[2][10][45], Some are just sprinkled with curry roux on top of kake udon[13], Do not mix the curry soup with the noodles,Zaru sobaMany stores offer it as soup[12]..There are also stores that offer curry udon with only pure curry without adding soup.[73].

      Nutrients

      Curry udoncalorieIs said to be about 1 kcal per meal[74], Types of ingredients[75]Because the amount of udon and the cooking method vary greatly[74], There is a range from a little less than 300kcal to 570kcal depending on the store and product[75]..As a nutritional component, per mealproteinとLipidIs about 15g,carbohydrateIs about 70g (of whichCarbohydrateIt is said that the PFC balance is relatively good at about 65g).[74]..It comes from udon, pork, curry roux, etc.[75].. other than this,sodiumとVitamin B1Contains a relatively large amount[74]..If you put carrots in the curryβ carotene(Vitamin A),ShimejiIf you putVitamin D,Dietary fiberCan be supplemented[75].

      The sugar mass isKake udonHigherRamenIs about the same as[76]..Generally, curry roux combined with soup is higher in calories and fat than curry powder added to soup, but it also depends on the ratio of curry roux and soup.[74]..Because udon occupies 7% of sugar[76]If you are concerned about calories and sugar, reduce the amount of udon noodles or commercially available low-calorie, low-carbohydrate noodles.[76]It is good to use yamentsuyu and curry roux.[75].

      Precautions when eating

      Heat

      Curry udon is generally thickened in curry soup and is harder to cool than regular udon, so you need to be careful about the heat when eating.[77]..As a way to cool the noodles as quickly as possible, dig up the top and bottom of the noodles.steamThere is something that dissipates and leaves a little time[78]..On the other hand, curry udon is also said to be positive because of its resistance to cooling.[71].

      splash

      When eating curry udon, you need to be careful about the damage caused by splashes.[18][71]..When the curry soup splashes on your clothes,turmeric OfpigmentWill cause yellow stains and will be very difficult to remove.[18]..This stain becomes harder to remove over time, so it is important to take early action.[18]..If there is a stain, immediately use it for tableware.detergent,baking sodaRespond by scrubbing with, thenUVHit[18][Annotation 4].Honda Motor Co., Ltd.It is well known that curry udon noodles are served in the employee cafeteria every Friday at each of the factories and offices in Japan, but it is said that every Friday is a consideration to be able to wash work clothes dirty with splashes on weekends.[81].

      It is said that it is very difficult to eat without generating splashes because it is difficult to eat due to the heat and the curry soup is thick.[71]..For this reason, some stores have paper aprons to prevent damage caused by splashes of curry juice.[56]..In many cases, the dropletschopsticks,mouthWhen the noodles are pulled up with, the edges of the noodles bounce and the curry soup scatters.[82]..In this case, there may be stains without you noticing it.テ ー ルOften stains the elbows without noticing the splashes[82]..Scattering from the edges of the noodles can be avoided to some extent by taking careful measures such as not forcibly lifting the noodles and pulling out the noodles one by one if you feel that they are caught.[82].

      In addition, the curry juice may explode when the noodles fall due to cutting or sliding down.[82]..Although the frequency of occurrence is not high compared to the scattering from the edge of the noodles, the damage at the time of occurrence is enormous, and it may damage not only the eater but also the surrounding people.[82]..Most of the causes are that the noodles are lifted too high, but mental effects such as pride and impatience have also been pointed out.[82].

      Works featured

      footnote

      [How to use footnotes]

      注 釈

      1. ^ In 1906 (Meiji 39), "Japanese Men Food Culture 111" by Ayao Okumura and "Soba Udon Chiebukuro 1907" edited by Soba Udon Editorial Department , Kawakami Yukio and Nishimura Motosaburo supervised "Japanese Cuisine Origin Encyclopedia" in 40 (Meiji XNUMX).
      2. ^ In "The Birth of Curry Rice" and "Trivia of Curry", it is 1908 (Meiji 41).
      3. ^ Kosuga introduces "Sancho-an" on the previous page of the book as a restaurant that devised egg and katsudon with reference to Oyakodon instead of Oyakodon.
      4. ^ Turmeric pigment componentCurcuminIs easily decomposed under visible light, ultraviolet light, weak alkaline conditions, etc.[79][80].

      Source

      1. ^ "Cooking Glossary" by the National Cooking School Association, National Cooking School Association, November 1986, 11, pp. 27-229. 
      2. ^ a b c SHUFUNOTOMO, "Cooking Ingredients Encyclopedia", SHUFUNOTOMO Co., Ltd., July 1996, 7, p. 27. 
      3. ^ a b c d Hiroaki Matsu, "Nippon Curry Culture Guide", P-Vine Records Co., Ltd., February 2022, 2, p. 28. 
      4. ^ a b c d e f Supervised by House Foods Co., Ltd. "World Curry Picture Book" Mynavi Publishing Co., Ltd., July 2019, 7, p. 29. 
      5. ^ a b c d Hiroo Inoue, "Why Japanese People Like Curry Rice," Heibonsha Co., Ltd. <Heibonsha Shinsho 066>, November 2000, 11, p. 20. 
      6. ^ a b c d e f g h i j k l m Soba Udon Editorial Department, "Soba Udon Chiebukuro 111 Titles" Shibata Shoten Co., Ltd., August 2018, 8, p. 10. 
      7. ^ a b c d e f g h i j k l Supervised by Yukio Kawakami and Motosaburo Nishimura, "Encyclopedia of Japanese Cuisine", Dohosha Publishing Co., Ltd., August 1990, 8, p. 30. 
      8. ^ a b c d e f Jiro Uehara, Soba Encyclopedia, Tokyodo Publishing Co., Ltd., January 1972, 1, p. 20. 
      9. ^ a b "Cooking Glossary" by the National Cooking School Association, National Cooking School Association, November 1986, 11, p. 27. 
      10. ^ a b c d Golf Digest Editorial Department (2019-04-21). “Standards for Gastronomic Golfer Training Course Umai!”. Golf digest (Golf Digest Co., Ltd.) 59 (4): 143. 
      11. ^ Sadao Tokaibayashi, "Wani no Maru Kajiri", Asahi Shimbun, June 1990, 6, p. 30. 
      12. ^ a b c d e f g h i j k l m "The Curry Picture Book of the World" edited by the Editing Room on how to walk the earth <How to walk the earth BOOKS W12>, March 2022, 3, p. 29. 
      13. ^ a b c d e f g By Hayashiya Shozo (2014-04-03). "I'm sorry a little, pleasure from 43 o'clock XNUMX deep, curry udon.". Tokyo people (Urban Publishing Co., Ltd.) 29 (5): 110. 
      14. ^ a b c Naoki Kameda, Yukie Aoyagi, and JM Christiansen, "English Expression Dictionary of Japanese Food," Maruzen Publishing Co., Ltd., October 2016, 10, p. 10. 
      15. ^ a b c "Cooking Glossary" by the National Cooking School Association, National Cooking School Association, November 1986, 11, p. 27. 
      16. ^ Jiro Uehara, Soba Encyclopedia, Tokyodo Publishing Co., Ltd., January 1972, 1, p. 20. 
      17. ^ a b c d e Hiroaki Matsu, "Nippon Curry Culture Guide", P-Vine Records Co., Ltd., February 2022, 2, p. 28. 
      18. ^ a b c d e f g Supervised by Shotaro Kaku and written by Okataoka, "Curry Language Dictionary", Seibundo Shinkosha Co., Ltd., August 2016, 8, p. 18. 
      19. ^ a b c d e f Tetsu Okada, "Encyclopedia of the Origin of Food," Tokyodo Publishing Co., Ltd., January 2003, 1, p. 30. 
      20. ^ a b c d Hiroo Inoue, "Why Japanese People Like Curry Rice," Heibonsha Co., Ltd. <Heibonsha Shinsho 066>, November 2000, 11, p. 20. 
      21. ^ Sadao Tokaibayashi, "Wani no Maru Kajiri", Asahi Shimbun, June 1990, 6, p. 30. 
      22. ^ a b c d e f g Hiroo Inoue, "Why Japanese People Like Curry Rice," Heibonsha Co., Ltd. <Heibonsha Shinsho 066>, November 2000, 11, p. 20. 
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